The association of fish consumption with bladder cancer risk: A meta-analysis

Li, Zhongyi; Yu, Jianda; Miao, Qun; Sun, Shuben; Sun, Lin; Yang, Houmen; Hou, Liejun

doi:10.1186/1477-7819-9-107

Cited by 20 publications

(12 citation statements)

References 30 publications

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“…A possible explanation lies in some Mediterranean diet components that may decrease postprandial oxidative levels, which are responsible for acute inflammation state [ 41 , 42 , 43 ]. With reference to other dietary factors considered in the development of the MDS, no clear associations with bladder cancer were reported for fish [ 44 ], alcohol [ 45 ], milk/dairy products [ 46 ], or meat [ 47 ].…”

Section: Discussionmentioning

confidence: 99%

Mediterranean Diet and Bladder Cancer Risk in Italy

et al. 2018

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Previous studies have reported that Mediterranean diet is inversely related to the risk of several neoplasms; however, limited epidemiological data are available for bladder cancer. Thus, we examined the association between Mediterranean diet and this neoplasm in an Italian multicentric case-control study consisting of 690 bladder cancer cases and 665 controls. We assessed the adherence to the Mediterranean diet via a Mediterranean Diet Score (MDS), which represents the major characteristics of the Mediterranean diet and ranges from 0 to 9 (from minimal to maximal adherence, respectively). We derived odds ratios (ORs) of bladder cancer according to the MDS score from multiple logistic regression models, allowing for major confounding factors. The ORs of bladder cancer were 0.72 (95% confidence interval, CI, 0.54–0.98) for MDS of 4–5 and 0.66 (95% CI, 0.47–0.93) for MDS of 6–9 (p for trend = 0.02) compared to MDS = 0–3. Results were similar in strata of sex, age, and education, while the risk appeared somewhat lower in never-smokers and patients with pT1–pT4 bladder carcinomas. Among individual components of the MDS, we observed inverse associations for greater consumption of legumes, vegetables, and fish. In our study, which was carried out on an Italian population, the higher adherence to the Mediterranean diet was related to a lower risk of bladder cancer.

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Section: Discussionmentioning

confidence: 99%

Mediterranean Diet and Bladder Cancer Risk in Italy

et al. 2018

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“…Meta‐analysis of five cohort studies resulted in a pooled RR of 0.84 (95% CI, 0.42–1.26) and meta‐analysis of nine case‐control studies resulted in a pooled non‐significant RR of 0.87 (95% CI, 0.54–1.21) (Li et al . ). Previously, WCRF/AICR had concluded that there was limited evidence for an association between fish consumption and bladder cancer but that no conclusion could be drawn (WCRF & AICR ).…”

Section: Cardiovascular Diseasementioning

confidence: 97%

Fish in the diet: A review

et al. 2013

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Summary Fish plays a useful role in a healthy and balanced diet, and its consumption has long been associated with several health benefits. Fish provides a variety of nutrients, including protein and long‐chain omega‐3 polyunsaturated fatty acids (n‐3 PUFAs), as well as micronutrients including selenium, iodine, potassium, vitamin D and B‐vitamins. Intakes of some of these micronutrients, including iodine and vitamin D, are low in some population groups in the UK, which makes fish a valuable contributor to intakes of these. The long‐chain n‐3 PUFA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), present in oil‐rich fish and fish oil, have been suggested to be associated with beneficial health outcomes. In this paper, we review the evidence associating fish and long‐chain n‐3 PUFAs with various health outcomes. Evidence from observational studies shows a protective effect of fish intake on risk of cardiovascular disease (CVD; including stroke). Eating at least two portions of fish per week has been associated with a 23–25% lower risk of death from coronary heart disease (CHD) compared with those eating no or very little fish; eating fish once a week has been associated with a 15% lower risk of CHD death. Fish intake seems only moderately associated with lower risk of stroke, with results from meta‐analyses showing a risk reduction of between 6% and 18% in those eating fish 2–4 times per week compared with those eating none. There have been some inconsistencies in study findings relating to fish intake and risk of CVD. Differences in habitual fish intakes of the study populations may account for some of this inconsistency. Evidence from randomised controlled trials (RCTs) on the effect of long‐chain n‐3 PUFA supplementation on CVD risk has come mainly from secondary prevention studies and is inconsistent. While early studies support a protective effect, recent studies do not support the hypothesis that long‐chain n‐3 PUFA supplementation is beneficial in secondary prevention of CVD. Different study outcomes have been influenced by variations in study design and the characteristics of the study populations. Furthermore, the increased use of modern treatments for cardiovascular risk factors (e.g. statins) may not have been sufficiently controlled for in more recent studies. Treatment doses of long‐chain n‐3 PUFA also varied substantially between studies, ranging from 0.3 to 6.9 g/day. Current evidence suggests that there is no association between fish consumption and risk of type 2 diabetes. We also found no evidence to suggest that fish intake has a protective effect on several types of cancer (pancreas, prostate, bladder, stomach and ovaries). However, studies do suggest that maternal fish intake during pregnancy may reduce the risk of eczema and asthma in her baby, the evidence being somewhat more consistent for eczema. There may also be a link between fish intake during infancy and childhood and the risk of developing asthma and eczema later in childhood, although the evidence is inconsistent and more ...

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“…smokingI 2 = 28.5Egger p = 0.051Boyle et al [30]Sweetened carbonated beverages5 studiesHigh versus lowYesRR 1.13; 95 % CI 0.89–1.455I 2 = 0.0 %Egger p = 0.05Li et al [135]MilkDairy products12 CC6 COHMilk; high versus lowYesRRm = 0.91; 95 % CI 0.72–1.157Most adjustedQ p = 0.020Egger p = 0.048Dairy products; high versus lowYesRRm = 1.01; 95 % CI 0.86–1.193Most adjustedQ p = 0.108Egger p = 0.73Mao et al [31]Milk and Dairy products8 HCC5 PCC6 COHAll milk; high versus lowNoRRms = 0.84; 95 % CI 0.72–0.9716Most adjusted, incl. smokingI 2 = 70.1 %Egger p = 0.055Whole milk; high versus lowNoRR 2.23; 95 % CI 1.45–3.002I 2 = 0Skim milk; high versus lowNoRR 0.47; 95 % CI 0.18–0.792I 2 = 0Fermented milk; high versus lowNoRR 0.69; 95 % CI 0.47–0.915I 2 = 62.5 %Li et al [32]Fish6 HCC…”

Section: Appendixmentioning

confidence: 99%

Modifiable risk factors for the prevention of bladder cancer: a systematic review of meta-analyses

et al. 2016

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Each year, 430,000 people are diagnosed with bladder cancer. Due to the high recurrence rate of the disease, primary prevention is paramount. Therefore, we reviewed all meta-analyses on modifiable risk factors of primary bladder cancer. PubMed, Embase and Cochrane database were systematically searched for meta-analyses on modifiable risk factors published between 1995 and 2015. When appropriate, meta-analyses (MA) were combined in meta–meta-analysis (MMA). If not, the most comprehensive MA was selected based on the number of primary studies included. Probability of causation was calculated for individual factors and a subset of lifestyle factors combined. Of 1496 articles identified, 5 were combined in MMA and 21 were most comprehensive on a single risk factor. Statistically significant associations were found for current (RR 3.14) or former (RR 1.83) cigarette smoking, pipe (RR 1.9) or cigar (RR 2.3) smoking, antioxidant supplementation (RR 1.52), obesity (RR 1.10), higher physical activity levels (RR 0.86), higher body levels of selenium (RR 0.61) and vitamin D (RR 0.75), and higher intakes of: processed meat (RR 1.22), vitamin A (RR 0.82), vitamin E (RR 0.82), folate (RR 0.84), fruit (RR 0.77), vegetables (RR 0.83), citrus fruit (RR 0.85), and cruciferous vegetables (RR 0.84). Finally, three occupations with the highest risk were tobacco workers (RR 1.72), dye workers (RR 1.58), and chimney sweeps (RR 1.53). The probability of causation for individual factors ranged from 4 to 68 %. The combined probability of causation was 81.8 %. Modification of lifestyle and occupational exposures can considerably reduce the bladder cancer burden. While smoking remains one of the key risk factors, also several diet-related and occupational factors are very relevant.

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The association of fish consumption with bladder cancer risk: A meta-analysis

Cited by 20 publications

References 30 publications

Mediterranean Diet and Bladder Cancer Risk in Italy

Mediterranean Diet and Bladder Cancer Risk in Italy

Fish in the diet: A review

Modifiable risk factors for the prevention of bladder cancer: a systematic review of meta-analyses

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